250 grams = 3-4 pieces (approx.)
A very thinly cut slice of steak, ideal for wrapping around savory fillings. Fill bracciole with a mushroom mix, al dente vegetables, or a salty Italian cheese, then roll up. Tie with a string or seal with a toothpick, then braise in wine or stock. Flavor meets presentation in this traditional Italian dish.
Benefits : Ground beef produced from the brisket contains high levels of oleic acid, which increases levels of HDL or good cholesterol in humans.
Beef Braciola "Brisket"